A springy-feel, fresh and tasty snack to nibble on and also a nice idea if you wonder what else to do with leeks. I cooked these for my parents' and Bogdan's breakfast sometime between Christmas and New Year's Eve :). Enjoy them warm, with the ones that warm you :).
The idea is not my own, but I can't really point to the author because I've seen it in various sources all over the internet.
Last year: Asian white fish fillet with sesame noodles, My mom's chicken and spinach roulade, Green pasta and pesto souffle (gratin) and Zucchini and coconut muffins.
Ingredients (for 8-9):
- 175 g flour
- 1 tablespoon baking powder
- 1 egg
- 50 ml milk
- 100 ml sunflower oil
- 1 large leek
- 75 g cheddar cheese
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Preheat oven to 160 degrees C. Finely chop the leek and the Cheddar cheese. Mix the milk with the sunflower oil. Lightly beat the egg.
Add the egg, milk and oil to the leek and cheese and mix well. Mix the flour, baking powder, salt and nutmeg separately and add to the main bowl. Mix very well:
Line your muffin tin with muffin papers and fill 8-9 spots with the composition:
Bake for 25-30 minutes or until an inserted skewer comes out clean. Remove from the tin, allow to cool a bit and dig in! :)
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